VWG

[andreguidon]

Hi,

how can i calculate how much VWG to make my 10% protein flour go up to 12% ?

(i think its 10% because for every 50g of flour there is 5g of protein)

http://www.anaconda.com.br/index2.php?menu=1&tipo=Anaconda&produto=4

thanks !

[Pete-zza]

how can i calculate how much VWG to make my 10% protein flour go up to 12% ?

Andre,

You need to know the percent protein in the VWG and then you can use the Mixed Mass Percentage Calculator at http://tools.foodsim.com/ to do the calculation. In the U.S., most brands of VWG contain about 65-75% protein.

Peter

[andreguidon]

Hi Peter !

my VWG has 80% protein.

i cant figure out how to use this calculator....

can you help me ?

thanks,

Andre

[Matthew]

Hi Peter !

my VWG has 80% protein.

i cant figure out how to use this calculator....

can you help me ?

thanks,

Andre

Andre,
This should help.

M vwg=(PT-PF)/(VWG-PF)*MT

MT= Mass Target Weight (ie: 500 grams)            
PT= Protein Target (ie: 14%)            
PF= Protein Content of Starting Flour (ie:12.5%)            
VWG= Vital Wheat Gluten used (ie: 80%)            
            
            
Example using the values indicated above in grams:            
            
M vwg=(PT-PF)/(VWG-PF)*MT

(14% - 12.5%)/ (80%-12.5%)*500   
=11.11 grams of VWG      
   
Matt         
      

[andreguidon]

Thanks Matt !! now whit the formula i get it !!

[Matthew]

Thanks Matt !! now whit the formula i get it !!

No problem at all.  You're not alone, I found the calculator a bit confusing at first.

Matt

[Pete-zza]

my VWG has 80% protein.

i cant figure out how to use this calculator....

can you help me ?

thanks,

Andre

Andre,

I'll show you. That way, you will be able to use the tool whenever the need arises.

Go to the tool at http://tools.foodsim.com/. Below the two pull-down menus, you will see a couple of % buttons. Click the top one and enter 80 (the percent of protein in your VWG); click the second button and enter 10 (the percent protein of your base flour). In the Mass box, enter the grams of flour in your dough formulation. In the % box below that, enter 12 (the target protein content of the blend). Click on the background, and the amount of VWG should appear in the top box (Mass A), and the amount of the base flour should appear in the lower box (Mass B). If you add the quantities in the Mass A and Mass B boxes, they should equal the amount of flour entered into the Mass box.

If you would like me to check your results, let me know.

Peter

[andreguidon]

thanks Pete !!!

no i get it (how to use the calculator) !!!

i use the formula that Matt gave me at the post above, and it gave me the same results !!!

thanks again... ill try this weekend this new formula !!!

ill post some pics.

[Pete-zza]

Andre,

I saw what Matt had done just as I was finishing composing my reply but posted anyway for the possible benefit of others. In the U.S., many of the members can use the pull-down menus since those menus cover many of the popular flour and VWG brands available in the U.S.

Peter

[andreguidon]

thanks Pete, its always easier to use a calculator !!

[Matthew]

Andre,

I saw what Matt had done just as I was finishing composing my reply but posted anyway for the possible benefit of others. In the U.S., many of the members can use the pull-down menus since those menus cover many of the popular flour and VWG brands available in the U.S.

Peter

Thanks Peter, I've been doing it manually up until now.

Matt

[Pete-zza]

Matt,

Sometime go back to the tool (http://tools.foodsim.com/) and click on the sigma symbol at the top right hand corner of the tool.

Peter

[Matthew]

Matt,

Sometime go back to the tool (http://tools.foodsim.com/) and click on the sigma symbol at the top right hand corner of the tool.

Peter

Looks familiar.  It's amazing on how hard we look for things that are sometimes right in front of our face.

Matt